Scallops With Jerusalem Artichoke Purée And Honey-Sage Jus

Ingredients

• 1 pound Jerusalem artichokes
• Salt and freshly ground white pepper
• 2 tablespoons extra virgin olive oil
• 12 to 16 sea scallops, 1 1/4 pounds, tough tendon removed
• 1 tablespoon unsalted butter
• 1 tablespoon minced shallots
• 1 teaspoon fresh thyme leaves
• 2 teaspoons honey
• ¼ cup sherry vinegar
• 12 sage leaves, julienned

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    286 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 19 grams protein; 41 milligrams cholesterol; 561 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place artichokes in saucepan with salted water to cover and boil until tender. Drain, peel and purée. Place in small saucepan or top of a double boiler, season with salt and pepper and stir in 1 tablespoon olive oil. Keep warm.
2. Dry scallops on paper towel. Season with salt and pepper. Heat remaining oil in a 12-inch skillet until very hot. Add scallops, and sear on one side, about 2 minutes. When golden brown, turn and lower heat. Add butter to pan in bits. Add shallots and thyme to pan, and cook over medium-low heat, basting scallops with pan juices until shallots soften and scallops are just cooked. Transfer scallops to a warm platter.
3. Add honey and vinegar to skillet, and whisk to deglaze pan. Season with salt and pepper. Spoon a mound of Jerusalem artichoke purée into center of each of 4 warm dinner plates. Place scallops around. Spoon pan sauce over scallops, and scatter sage on top. Serve.